Entering this restaurant feels a bit like stepping back in time. Polished dark wood floors, dim lighting and slowly turning fans, all hark back to the colonial era. At dinner, a three-piece band entertains with nostalgic Chinese tunes or jazz classics.

At Grand Shanghai, the executive chef has specially designed a unique menu giving a modern interpretation to traditional provincial favorites from three regions: Jiangsu, Zhejiang and Shanghai. For starters, Crispy Eel at S$14.00 sets the stage. Prepared in thin strips, seasoned with a sweet sauce & deep fried to perfection, it arrives stacked in a tower ready for your indulgence or satisfy your palate with Stir-fried River Shrimps at S$24. There is also drunken chicken and pickled jellyfish with shredded cucumber tossed in sesame oil. For soup lovers, Braised Shark's Fin with Chicken at S$22.00 is a must. Spare ribs, deep-fried and served with a sweet dipping sauce, is not easy to ignore as is the delicious shrimp fried with a marinade of salted egg. Seafood, such as, abalone, eel and fresh fish shows up in various areas of the menu.

White and red wines are available from Australia, NZ, France, Italy, California, and South Africa as well as some champagne. Staff is cordial but lacks a bit of professionalism expected in such an upscale atmosphere.